Ingredients
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1 loaf challah bread, cubed
cinnamon, to taste
6 eggs
1/2 cup half-and-half
1 1/2 cups milk
2 teaspoons vanilla
butter
vegetable oil
1/2 cup sugar
berries (optional)
whipped cream (optional)
Preparation
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Cube bread into bite size pieces using a serrated knife.
Dust cubed bread with cinnamon.
Combine the eggs with the half & half, milk and vanilla.
Whisk together and pour over the cubed Challah, tossing gently to coat each piece thoroughly, but not break it up into mush.
Heat oil and butter in a large skillet over medium-high heat.
Cook the Eibrot in the heated skillet (you'll be doing this in several batches) until golden brown all over, tossing gently with a spatula to evenly cook on all sides.
Once browned, add 1-1/2 tbsp of butter and 1/4 cup of sugar, tossing to coat.
Continue to cook, stirring constantly, until sugar is completely melted and evenly coating the Eibrot.
Remove to a serving plate, and repeat with remaning Eibrot.
Serve with fresh berries (blackberries are particularly delicious!) and a dollop of whipped cream, on the side (optional).
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